Stained Glass Window Cookies

Stained Glass CookiesThese are cookies which have open spaces which are filled with crushed hard candy. When baked, the candy melts and gives the appearance of “stained glass”. You may find that you don’t need to break up the candy first, but if you do, you might find that it melts more evenly. This recipe will make about 3 dozen cookies.

Ingredients:

⅔ cup butter or margarine
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons milk/soy milk/almond milk
40 fruit flavoured hard candies

Directions:

Preheat the oven to 350 degrees F, and line two cookies sheets with parchment paper.

In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.

On a floured surface, roll the dough ¼ inch thick. Using a cookie cutter (shape of your own preference), cut out the cookies. Then taking a smaller cookie cutter than your first, cut out the centres of your newly made cookies, so that you now have a “window” for your candy to fill.

Keeping the colours separate, place candy in plastic bags and crush with a meat mallet. Using a teaspoon, gently scoop some crushed candies inside the “window frames” that you have made. Don’t put too much candy in, as the “window” will be too thick and make eating difficult. You can mix up the colours of the candies in each window if you like for a tie-dyed effect.

Bake for 6-8 minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.

Pinwheel Cookies

Pinwheel CookiesI had an adoptive grandmother (my uncle’s wife’s mother) that used to make an AMAZING pinwheel cookie. Unfortunately, she has passed on, and this is not her recipe. I’m afraid I don’t have access to that bit of family lore. This recipe is close though! What she did differently, that I suggest is before layering the two doughs together, she lightly dusted the bottom layer of dough with a little cocoa powder and sugar. This adds a little hit of chocolate and sweetness to each bite. I also suggest slightly dampening the bottom of the top layer of dough before placing it on top of the bottom layer. This will help the two stick together better. This recipe will make about 4 dozen cookies.

Ingredients:

2 ⅔ cups all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon salt
¾ cup and 2 tablespoons and 1 teaspoon butter or margarine
⅔ cup packed brown sugar
¼ cup and 3 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 ounce unsweetened baking chocolate

Directions:

Sift the flour, baking powder, baking soda, and salt together into a bowl. Re-sift again into another bowl.

Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts.

Melt the unsweetened baking chocolate in a pan over low heat or in the microwave. Cool slightly, and mix the chocolate into one half of the dough until well blended.

Roll out the brown dough to ¼ inch thickness. Roll out the white dough to ¼ inch thickness, and place on top of the brown dough. Beginning on one edge, roll the doughs to make a log so the two colours spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 2 hours, but overnight is best.

Preheat the oven to 400 degrees. Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds ⅛ inch thick, and place on prepared baking sheets.

Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

Tu B’Shevat Treat – Seven Species Muffins

Seven Species MuffinsThis post is taken from Tori Avey, aka The Shiksa in the Kitchen. She has a great site that I encourage you to visit at www.toriavey.com.

Typical foods served on Tu B’Shevat include fruits, nuts, grains, and vegetables. The almond trees bloom at this time of year, so almond-laden foods often make an appearance on the holiday table. Those who partake in a Tu B’Shevat Seder will eat at least 15 different types of fruits and vegetables. Chocolatey carob pods are sometimes included in the meal. It is also customary to include the Seven Species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

Ingredients:

¾ cup golden raisins
½ cup dried figs*
½ cup dates*
1 ¼ cup unsweetened almond milk
¼ cup applesauce
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs
⅓ cup light olive oil
½ cup sugar
½ cup brown sugar
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour (¾ cup all-purpose + ¾ cup whole wheat flour will work too)
½ cup barley flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup pomegranate seeds
½ cup chopped walnuts
Nonstick cooking spray or paper muffin tin liners

Topping Ingredients (optional)

2 tablespoons turbinado sugar
¼ teaspoon cinnamon

* To learn how to properly inspect these fruits, click here.

You will also need:

Blender or food processor, large mixing bowl, medium mixing bowl, standard muffin tin, ice cream scoop or small ladle, cooling rack

Directions:

  • If your raisins are particularly dry, cover them with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel.
  1. Preheat oven to 400 degrees F.
  2. If your figs have tough stems on them, remove them and discard.
  3. Roughly chop dates and figs. Set aside.
  4. Use a blender or food processor to blend together the following ingredients until very smooth: dates, figs, almond milk, applesauce, cinnamon and allspice.
  5. It may take a couple of minutes to blend all ingredients to a smooth consistency, depending on the power of your blender. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.
  6. In a medium mixing bowl, whisk together eggs, light olive oil, sugar, brown sugar, and vanilla extract.
  7. In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt.
  8. Gently mix the pomegranate seeds into the dry mixture, making sure the seeds are well coated with flour.
  9. Make a well in the middle of the dry ingredients. Pour the fruit mixture from the blender into the well.
    Add the egg mixture to the well.
  10. Fold the dry ingredients into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not over mix – if you do your muffins will turn out heavy and dense.
  11. Fold raisins and chopped walnuts into the muffin batter with a light-handed stir.
  12. Prep your muffin pan by spraying a small amount of non-stick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly. I’ve found that it’s easiest to do this using an ice cream scoop.
  13. If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.
  14. Place muffins in the oven and immediately turn heat down to 375 degrees F. That extra heat blast at the beginning of the baking cycle will help to activate the baking powder and baking soda. Bake for 25-27 minutes until the tops of the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin, they are quite moist and may stick to the tin if you leave them there too long. Serve warm.

Gluten Free Chewy Ginger-Molasses Cookies

Ginger CookiesNormally, I wait until the end of the week to give you a dessert recipe, but these are so good, I couldn’t wait! I’m sure you’ll forgive me! Most of these ingredients will be found either online or in specialty stores, but even some of the larger supermarkets carry them these days. If you can’t find them though, substitutions are okay! Makes 24 cookies

Ingredients:

1 ½ cups chickpea flour
1 ½ cups gluten-free oat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
5 tablespoons coconut oil, softened
1 ½ cups coconut sugar (or light brown sugar)
4 tablespoons blackstrap molasses
2 eggs
2 teaspoons vanilla extract
4 tablespoons almond/soy milk
large grain sugar, for sprinkling

Directions:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper, and set them aside.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.

A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.

Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to 18 minutes, until they darken a bit and are fragrant. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.

Delicious Gluten-Free Pancakes

pancakesThese pancakes will fool anyone into thinking they’re eating gluten full, not gluten free! This recipe will make 10 nice sized pancakes.

Ingredients:

1 cup rice flour
3 tablespoons tapioca flour
⅓ cup potato starch
4 tablespoons dry buttermilk powder*
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Optional Flavour Additives:
½ cup frozen blueberries
1 teaspoon vanilla
1 apple, grated
¼ teaspoon cinnamon

Directions:

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

* If you can’t find dry buttermilk powder, you can substitute by replacing both the powder and the water in this recipe with 2 tablespoons vinegar, and enough milk (cow, soy, almond, etc.) to equal 2 cups.

The Best Rolled Sugar Cookies

Chanuka Sugar CookiesThis is the perfect combination of a recipe AND a fun activity for the kids (or just those that act like kids). Prepare the dough ahead of time and keep covered in plastic wrap in the fridge. When company comes over, before the meal, set up a decorating station and have everyone cut out their own cookies and decorate as they please. Have bowls of sprinkles, chocolate chips and tubes of ready-bought icing for them to use. Just remember, the icing goes on AFTER the baking, not before 🙂

Ingredients:

1 ½ cups butter (or margarine), softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. If you prefer the slice and bake method, form into 2 thick logs and wrap completely in plastic wrap. If you are eventually going to roll out your dough, it’s easier to form them into 2 thick disks, and then again, wrap completely in plastic wrap. Chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F. If you are rolling out the dough, do so on a floured surface, rolling to about  ¼ to ½ inch thick. Cut into shapes with any cookie cutter. If you are slicing the cookies from a log, simply cut with a sharp knife (you may want to wet it between slices) and cut slices about ¼ to ½ inch thick. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely. Makes about 60 cookies.

Latkes – 3 Ways

Potato LatkeRegular Potato Latkes

Ingredients:

4 medium potatoes
1 onion
2 eggs
½ cup flour or matzo meal
1 teaspoon chicken soup mix (bullion)
1 teaspoon baking powder
1 teaspoon salt
Freshly ground pepper
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them along with the onion. Add the eggs, flour, chicken soup mix, baking powder, salt and pepper to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Yields about 2 dozen or 5 dozen miniatures.

Sweet Potato LatkesSweet Potato Latkes

Ingredients:

2 lbs. sweet potatoes or yams
2 tablespoons matzoh meal or flour
2 eggs
1 teaspoon baking powder
1 – 2 teaspoons cinnamon (to taste)
¼ teaspoon nutmeg
¼ teaspoon cloves
Oil for frying

Directions:

Shred potatoes in a food processor. Rinse and drain the potatoes shreddings very well. Take half of the shreddings and puree them. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potatoes. Pour oil to about ⅛” depth into a large skillet. When hot, drop in potato mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 18 – 20 pancakes.

Zucchini LatkesZucchini Latkes

Ingredients:

2 medium zucchini
1 large potato
1 small onion
3 tablespoons matzoh meal or flour
1 teaspoon baking powder
2 eggs
½ teaspoon salt
½ teaspoon pepper
Oil for frying

Directions:

Shred the zucchini and potato in a food processor. Rinse and drain the potato shreddings very well. Remove the excess water from the rinsed potato shreddings and the zucchini shredding as well (you can put them in dish towel or cheesecloth and squeeze out moisture). Take half of the shreddings and puree them along with the onion. Add the eggs, flour, baking powder, and spices to the puree. Mix the puree together with the remaining portion of shredded potato/zucchini. Pour oil to about ⅛” depth into a large skillet. When hot, drop in batter mixture by large spoonfuls to form pancakes. Brown well on both sides. Drain well on paper towels. Makes about 12 – 18 pancakes.

Banana Orange Cranberry Bread

Cranberry Orange Banana BreadThis is a good use of a few leftover items hanging around your kitchen: Cranberry sauce, bananas and an orange! In fact, when you start to see your bananas heading south, stick them in the freezer for when you wish to make banana bread at a later date, as you’re gonna need the dark overly-ripe ones for the recipe! The original recipe makes 2 – 9×5 inch loaves.

Ingredients:

1 cup white sugar
1 cup shortening
3 eggs
3 mashed bananas (very ripe)
1 orange, peeled and mashed
1 cup cranberry sauce
½ cup milk (you can use soy or water as well)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped walnuts (or nut of choice)

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, orange, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Tender Potato Biscuits

Potato BiscuitsThese dense biscuits are a great way to use up extra leftover mashed potatoes. If your potatoes are from a dairy meal or are parve (neither dairy nor meat) feel free to use real milk and add some cheddar to the recipe for a nice twist!

Ingredients:

2 ¾ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
¼ cup cold margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup cold non-dairy milk
2 tablespoons non-dairy milk, or as needed

Directions:

Preheat the oven to 450 degrees F. In a medium bowl, stir together the flour, baking powder, garlic powder and salt. Cut in margarine, until the pieces are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and “milk”. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead until the dough holds together. Pat the dough out to about ¾ inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons “milk”. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Due Finali Dolci

TiramisuTiramisu

This dish, again seems to be a bit labour intensive, but again, worth it! The best advice I have for you is to make it at least a day in advance, if not two, so that the flavours have a chance to meld and develop. If not, you might find it somewhat bland and unbalanced. I also recommend serving it chilled.

Ingredients:

6 egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese
½ cup strong brewed coffee, room temperature (espresso is even better)
4 tablespoons rum or alcohol of choice
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, don’t stop, until mixture boils. Boil gently for 1 minute, remove from heat and allow it to cool slightly. Cover tightly and chill in refrigerator 1 hour. Remove from the fridge and whisk mascarpone into yolk mixture until smooth, you may wish to use an electric beater for this if you have one, it will make the job easier and give you a silky texture. In a separate medium bowl, beat cream with vanilla until stiff peaks form. In a small bowl, combine coffee and rum. Take each lady finger and dip it into the coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set, but preferably overnight or even a day or two.

BiscottiItalian Biscotti

This recipe is for a basic almond cookie, but the flavour options are endless. You can replace the extracts with ones of your choosing, such as anise, orange or lemon. You can add, remove or change the nuts used, or use chocolate chips or poppy seeds instead. Add citrus zest or dried cranberries! You are truly only limited by your imagination.

Original recipe makes about 30 cookies

Ingredients:

12 ounces butter/margarine
1 ¾ cups white sugar
6 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions:

Preheat oven to 325 degrees F. In a large bowl, cream the butter and sugar together, and then add eggs one at a time, beating until fluffy. Stir in the almond and vanilla extracts. Sift together the flour, baking powder, and salt, and then incorporate them into the egg mixture along with the chopped almonds. Stir the dough with a spoon until it begins to come together. I find it easier, once the basic dough has formed, to then dump it out onto a clean floured surface and knead by hand at this point. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long (or as long as your baking sheets are). Place logs onto cookie sheets, two to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, then remove them from the oven. The loaves should be firm to the touch. Transfer the logs to a rack to cool slightly, and then using a serrated blade, cut the loaves into diagonal slices ½ inch wide. Reduce the oven temperature to 300 degrees. Stand the slices upright on the baking sheet and bake for another 40 minutes. Let cool completely before storing in an airtight container.